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1 purchased angel food cake
2 cups boiling water
1 8-serving size pkg. raspberry flavored gelatin
2 10-oz. pkg. frozen sweetened raspberries, thawed
2 8-oz. containers raspberry low fat yogurt
Tear cake into 1" pieces.
In large bowl, combine boiling water and gelatin. Stir until gelatin is dissolved. Add raspberries and refrigerate gelatin mixture about 15 minutes until thickened but not set.
Layer half of the cake pieces, gelatin mixture, and yogurt in a 3 quart glass bowl. Repeat. Refrigerate at least 3 hours until firm.
Fat: 0 grams
Carbohydrates: 39 grams